- [Narrator] Here's what we're going to accomplish today
in the test kitchen.
Crab meat on top of a filet mignon with Hollandaise sauce.
And, we'll show you a super simple way to do it.
Crab meat.
So, I've got some lump crab meat here,
and make sure you get lump or jumbo lump, specifically.
It's the best type of crab meat
that keeps a good amount of texture and good lump, right?
The others, like back fin and claw
are really good for crab cakes, but not for this recipe.
Just a quarter teaspoon of salt is gonna go in here.
Just a little bit.
A quarter teaspoon of white pepper.
And the reason I use white pepper in this recipe
is because I don't wanna see the coarse black pepper.
Black being the hull of the white peppercorn itself.
A little bit of shallot.
So this is just about a tablespoon of shallot.
It's a milder onion.
And then some lemon zest.
So, a way I like to do lemon zest is to use a microplane.
Simple tool.
Like a rasp, but micro-style.
And I just run the lemon as I rotate it over the rasp.
And only looking for about a teaspoon,
which would be about one lemon's worth.
Don't go too far into the pith.
Stir this up, and we'll set it aside, keeping it chilled.
Oh, you can smell the subtle sweetness of the crab.
This is gonna be perfect with the filet.
Let's get started on our Hollandaise sauce.
This is what we call in the kitchen a cheater Hollandaise.
It's a super simple recipe.
Hollandaise can be intimidating
because it's something that's a classic sauce
that's kind of easy to break.
It starts with egg yolks, adding some acid to it,
and then we're gonna add the butterfat into it.
So, lemme get the butter melting, so we're ready to go.
I've gotta get the butter up to 185 degrees,
and that's important because the yolks are raw.
We start with the yolks.
Three yolks and two tablespoons of lemon juice.
And just a little bit of cayenne.
In this case, just a quarter teaspoon.
We're gonna pulse that just a little bit
to get those moving.
This is when
we're gonna build the sauce
by slowly pouring the hot butter into it.
So, I'm measuring 185-190, that's good,
because you wanna be over 185.
I'm gonna pour this into something that allows me
to pour it into the blender nice and slow.
Blender on low.
And then gradually,
just a little at a time, introduce the hot butter.
So, once you have a little bit in,
you can kinda gradually turn up the speed of the blender.
(blender buzzing)
As it starts to emulsify,
you can see it's starting to thicken.
(blender buzzing)
Perfect.
And you can see, see how thick that is?
Great emulsification.
Now, I gotta keep this warm, okay?
So, I'm gonna keep this warm while we cook our filets.
All right, so, let's season these up
so we're ready for the grill.
Filets, just a little salt and pepper.
Nice and hot grill.
Good grill marks on each side, that's what I'm looking for.
I don't know if you noticed the amount
of marbling that were in these.
For a tenderloin, that's amazing.
That's certified Angus beef.
Just look for the logo, that's what you'll find.
To cook them all the way on direct isn't going to work,
but I want good diamond grill marks,
so I'm gonna get probably a minute or two right here,
I'm gonna turn and get some diamonds, flip,
and do the same thing,
and then move them to the cool side of the grill.
My target temperature is about 120-125,
so that'd make medium-rare.
Look for your choice of doneness right here.
Oh, yeah.
Oh, those diamond grill marks are perfect.
That's exactly what I'm looking for.
Now that I've got good grill marks
on each side, I'm gonna set them
on the cool side of the grill to finish cooking over here
at a lower temperature.
Now that we have the steak off the grill,
let's put together a fantastic filet.
Oh, that tenderloin looks so good.
Look at that.
Perfect grill marks on each side.
We've got it to a nice, perfect medium-rare inside.
Now, remember that lemon zest we put in here?
It gives it that ideal brightness that goes so well
with such a subtle, sweet flavor of crab meat.
And then the Hollandaise.
Let's see if this can pour right outta here.
Oh, yes, look at that.
Put as little or as much as you'd like,
which means I'd like a lot.
You have to think about every bite
that you cut of steak, you want
to dip in this wonderful Hollandaise
and have a bite of crab so it's truly a surf
and turf to remember.
Top it with a little chives.
Can't wait to dive into this one.